Hospitality and catering

Producing Egg Dishes

Duration: approximately 5 hours self-paced

Understand how to handle, store and produce various egg dishes by completing this course. Validated by Occupational Awards Ltd.


Payment taken at next step

If you would like to purchase a course for multiple people, please contact us on 01287 640062 or so we can process a bulk course order for you.


What will the course cover?

  • List eggs which can be eaten by humans
  • Describe methods of checking egg quality and freshness
  • Identify the correct delivery and storage temperature of eggs
  • Recognise the different egg grades and their uses
  • Understand safe storage conditions of eggs.
  • Classify egg sizes
  • Define safe hygiene practices to follow when handling eggs
  • Understand different methods of how to separate egg yolk and egg whites
  • State the correct cooking temperatures for boiling, baking, frying, griddling and poaching eggs
  • Understand how to boil, fry and griddle eggs correctly and safely
  • Understand how to poach, bake and scramble eggs correctly and safely
  • Summarise how to perform the different Bain Marie methods using eggs
  • Understand how to make omelettes correctly and safely
  • Describe hotel requirements when preparing and serving eggs at breakfast
  • Identify how to keep eggs healthy